Chocolate Strawberry Roll

Ingredients for 1 servings:

• 4 eggs
• 1 egg yolk
• 80 g sugar
• 80 g wheat flour
• 1 packet of vanilla sugar
• ½ tsp baking powder
• 10 g cocoa powder
• 250 g strawberries
• 400 g whipped cream, chilled
• 2 packs of cream stiffener
• 40 g powdered sugar
• some powdered sugar for dusting

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

dark sponge cake filled with cream and strawberries

Beat the eggs and egg yolks with a hand mixer until frothy. Sprinkle in the sugar and vanilla sugar and continue mixing for about 2 minutes. Mix the flour, baking powder and cocoa and stir into the egg and sugar mixture. Place the dough on a baking sheet lined with baking paper and smooth it down. Bake in a preheated oven at about 200 degrees Celsius for about 10 minutes. Loosen the sponge cake from the edge of the sheet, turn it out onto a tea towel sprinkled with sugar, carefully peel off the baking paper and roll up the roll (starting from the longer side) with the towel. Allow to cool. For the filling, rinse and drain the strawberries, remove the stems and dice them. Whip the cream, cream stabilizer and powdered sugar until stiff, then fold in the strawberry cubes. Now the sponge cake has cooled, roll up again and spread with the strawberry cream and roll up again. Leave some space at the edges when spreading the cream, as some of the cream will squeeze out when rolling it up. Place the finished roll in the refrigerator for at least 1 hour and sprinkle with powdered sugar before serving.